Hello

 Now here I am with a delicious recipe that resulted from a failed experiment in making a mousse that finally resulted in a beautiful pudding!
 It was really delicious and 100% Natural which is great!
 The next time I will make with raspberries because I imagine also be very delicate. Since thouse Strawberrys were crying for help I used them and it turned out deliciouse

Name of Recipe:
PUDDING / MOUSSE   (STRAWBERRY)


Number of people: Give to an average six to seven desertglasses

Ingredients:
350 grams of strawberries without the green
100 grams White Chocolate
Milk .........
30 grams Sugar
30 grams Flour Cornstarch

Preparation:

Crush the strawberries 10 seconds on speed 6
Put aside
Grind the chocolate Level 10 for 10 sec.

Put the Butterfly
Now put the scale on zero and add the strawberrys
Complete the cup with milk to make up to 600 grams!!
Add the sugar and corn starch
Programm the TMX 9 Minutes - 90º - Level 2 (without the litle cup on the hole )

 Fill it in to glasses and put in the Fridge!
Serve it fresh.

 Hope you enjoy it!

 Kisses
 Isabel

member' comments
JD - I've just whipped up 1/2 recipe using frozen blueberries (not blackberries as the photo says). This is lovely, thanks isi.

I then turned a small amount of this pudding into a lovely ice-cream later.
I lightly beat 200g cream with 2 tablespoons icing sugar until soft peaks formed then folded in 100g of this pudding mixture  (mine was blueberry) and 2 caps of orange liqueur.  Left it for a couple of hours in the freezer then beat it in the TMX for 20 seconds on speed 8.  Returned it to the freezer for 3 more hours and it was ready to eat.  Very nice indeed.

jkmt -  I used coconut milk instead of milk. The mix tastes very yummy and looks like it will set to a lovely light dessert.

I haven't made it with normal milk, so I can't compare to what it 'should' have been like. It was very nice - with the coconut milk it was definitely not as light in texture as a mousse - a bit more solid and stayed set at room temperature. We couldn't taste the chocolate at all, so you could probably leave it out and still get a similar result. I just checked the chocolate ingredients and our 'white melts' had 20% milk solids.
I will try again sometime - once with normal milk to see what I'm comparing to, and then again with coconut milk, when I'll also cut down on the cornflour as I think it won't need as much.

Update - I made this again, as per Isi's recipe, as I wanted to see what the texture was intended to be, since I used coconut milk the first time. The texture with the cow's milk was lighter, but both versions are very nice.

Amanda - Just put it in the fridge. Only 300gms of frozen berries and no coconut milk so followed as written. It certainly tastes very good!

Denzelmum - I used soy milk, DH and I enjoyed this very much.

Hello


Here It is PLUMTIME - and I loooove Plums in every way
I found a great Plumliquer recipe in the German Forum ( http://www.wunderkessel.de/forum/kalt-alkohol/62166-schneller-zwetschgenlikoer.html )and I made It now 4 times
My husband says it's for ladies ...... hehehe   - yummiiiiiii
Besides being easy to do has the distinction of being consumed as soon as it cooles!
Of course if you wait a few days it becomes always better!
Here goes!

Recipe Name:

EASY PLUM LIQUOR



400 grams Water
800 grams of Plum already ginned
300 grams of schnapps (white brandy)
100 grams Sugar (I use brown)

Preparation:
Place the water in the Thermomix and basket inside with Plums
Programs 30 minutes / Varoma / Speed 1



Now remove the basket of plums (reserving them and use later to crumble, pie or jam!)
Add the sugar and Schnapps to the existing liquid and Schedule 7 minutes / 90 ° / Speed 2


That's it - now it's just bottle and cool!

As you see it is very difficult to do

Hope you enjoy it too  -  hiks!

Hello 


I love plums in every way and dont resist a slice of cake containing this fruit!
This recipe is particularly good because you can freeze it very well - take the opportunity and make the double recipe and make  2 trays - Just cut it into slices -wrap in greaseproof paper and put in  those  ZIP bags .... mhhhhh - when thawed seems just like fresh done - nothing better than  eat a slice Plum Cake Out of Season!

PLUM TRAY CAKE



125 ml milk
45 grams Sugar
45 grams of margarine
1 teaspoon Oil
A pinch of salt
10 grams fresh yeast baker
340 grams of flour
1 Egg
1.5 kg plum that large lump
Sugar / Cinnamon / Sliced Almonds for taste



Milk / Sugar / Margarine / Oil / Salt / Yeast - all ingredients 2.5 minutes. / 37 ° C/ Level 2
add the flour and Egg - 3.5 minutes / Level
(If the dough is too sticky add a litle  more flour)

Leave rest  about 45 minutes (until double in volume)
Meanwhile wash and cut the plums.

Form a thick roll and place on a baking sheet lined with greased parchment paper.
Roll out the dough on the whole board

Now place the plums on the dough with the bark side down.
Sprinkle to taste with sugar, cinnamon and almond!

Bake in  pre-heated oven 180 º for 40-45 minutes (note that all ovens are different)















(Sometimes instead of the indicated  mixture I put  crumbles on top!!!  It is divine.... mhhhhh)

Hello

Well I looooove Currants and get so upset because they are so expensive on the market.
However there are small extravagances we can commit and this one has such a result - mhhhhhhhh - really worth it! I found this at http://www.wunderkessel.de/
The texture of the fantastic base - the taste so characteristic of Gooseberry - with that coverage to tie it all together - uiuiuiui.
Here it goes:

Recipe Name:
CREAMY CURRANT MUFFINS

 

125 grams of butter
125 grams Sugar
1 packet of vanilla sugar
1 Pinch of Salt ..................................... Speed 3 - 3 minutes
2 eggs ................................................Speed 3 (one after the other)
175 grams of flour
1 package vanilla pudding  - (remove a tablespoon of the powder and put aside for the Final Cream)
1 teaspoon full of baking Powder ......................... Speed 3 - 2 minutes
The dough must be thoroughly mixed and smooth.

Place a soup spoon full into well greased Muffin forms.

200 grams of Currant  (I always put two packages from the supermarket that gives 250gr.)
Distribute over the dough.

Cream:
1 egg
50 grams Sugar
1 package of cream fraiche
a tablespoon of vanilla pudding previously reserved
Mix all these ingredients in a small bowl and pour evenly over the currants!
Put in the preheated oven for 25 minutes - 180 degrees!

Look:












Hope you like them  
isi

Our packs of vanilla pudding are 22 grams. (at the backside it says for 500ml milk!)
The packaging of Creme fraiche is 200 grams.

members' comments

CC - Found some red currants when I was shopping.They taste delicious, thank you Isi. I made up 1/4 recipe of the vanilla pudding mix I found on the web http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-vanilla-pudding-mix.  I used 25 g of the mix in the recipe.

So I am back    and today I bring you something very simple but very nice:


Isi's easy Crumbel Fruit Cake



With the summer come all sorts of fruit from the garden. It is always quite a lot.
Plum, peach, apricot, raspberry, cherries
This recipe is for when there are lots of fruits but not much time. Simple and delicious.
This I have done with a basket of plums which the children have brought from Grandpa.

For the dough:

150 grams margarine
100 grams sugar
1 tsp vanilla sugar
2 eggs
200 grams flour
2 teaspoons baking powder

For the crumble:

150 grams flour
75 grams sugar
1 tsp vanilla sugar
100 grams butter or margarine

Fruit of choice: apricots, plums, cherries ....(Do not forget to take the lumps .....)



Mix all dough ingredients together - level 4-5 and put in a  greased Bakingdish.
Put the fruit as you like above  (I always put a lot! )
Now put the ingredients for the crumble in the TMX -level 6 until desired dimension.
Spread on fruit.
Put in the Oven at 160 º C  and back for 60 minuts!

VERY DIFFICULT ISN´T IT-lol








delicious

Hello

Here at home we have a glass jar from IKEA where you live is always something sweet to accompany the nice cup of tea, the coffee or simply to devour the kids (only the kids of course)
I like making cookies, cupcakes or even a place Madalenes there! Always something that can endure for a while!
Among my recipes election are these mini mini mini Croissant whose validity has never been able to test ...
Anyone who has proved them will understand why !!!!!!!!!
It may sound a little strange mass but only tell you that the end result is heavenly!

Recipe Name:

Mini Mini Mini ... CROISSANT WITH NUTS



Makes 64 Croissant

Ingredients:
200 grams of butter or margarine
200 grams of Philadelphia Cheese (homemade of course) http://www.forumthermomix.com/index.php?topic=3513.msg42986#new
300 grams of flour
50 grams White Sugar
50 grams brown sugar
50 grams of Dried Fruit (Hazelnut, Almond, Walnut)

Preparation:
Butter / Cheese / Flour - all inside the Thermomix and program level 3 - 4 minutes!
The mass is sooooo soft.
Remove the dough from the Thermomix with the help of the spatula!
Form a ball - Wrap up and Leave to rest in the Fridge for at least 2 hours
THE IDEAL IS OVER ALL NIGHT !!!!!!!

Now:

Mix the dried fruit (previously finely milled in Thermomix) with the Sugar and divide into 4 equal pieces

Divide the dough into 4 equal parts.

Take ONE and place the other 3 in the cold!!
  
Put 1/4 of the mixture of Sugar/Fruit  on the bench - put the dough on top and form a circle with about 26cm!
Hope I made myself understood (the sugar/fruit mixture works as flour to stretch the dough on top )



After the circle is done divide it into 16 shares i (do not be alarmed because it is small anyway!) Lol


Now just wrap each triangle from the widest part until the tip end and place in pan with the tip end down!



Now do the same with the rest of the ingredients!

Bake in preheated oven at 180 º for 14 to 16 minuts until they are golden brown (notice the initial photo)!



Allow to cool over a grid and after very cold store in boxes or well insulated glasses!
Endure at least 4 weeks will  - if someone leaves them hidden  this happen of course ....  

Puhhhhh this was tiring - I think I'll take a Cafe with a Mini Mini .....

Hope you enjoy the Idea - they really are special and veeery nice

Regards
isi

members' comments

JulieO - I made the dough for these one night and got it out of the fridge about 30 mins before trying to roll it out next morning.
I'm afraid I didn't have much success with this part but I feel it's more to do with our weather at the moment (30C) and a little humid.  Anyway it wouldn't roll out for me, kept sticking to the rolling pin even when I dusted with a bit of flour.  It was almost like there wasn't enough flour in it so to save the day, instead I pulled off little pieces, rolled into balls and then rolled in the nuts and baked that way, perfect size for popping in your mouth with a coffee. I think I'd like to try again when we finally get cooler weather.  Hoping others have better success than I did.

Tebasile - I was cheating and used Pleno organics puff pastry waiting in the fridge to be used. Thank you Isi.

Nay-nay - Ok - so I'm rolling these babies up and they actually look like the photos and I'm thinking I'm soooo master Chef but now I've cooked them they are a little doughy in centre. I am supposing they have to be very crispy, hard to last 4 weeks.  I think I'll put them back in on a very low heat so they don't burn??

I turned off oven and just left them in there on cooling rack and they did crisp up but not the wonderful colour of Isi's. I think maybe I didn't roll them thin enough either. They are very tasty!! Julie I found you really need to roll straight away even as Isi said putting the rest of the mix back into fridge while you roll the rest. I had intentions of leaving in over night but couldn't wait and got it out after a couple hours and had the trouble you described but then left it a couple more hours and it was good to work with. I did mine in the cool of the night about 8.30 pm and was very happy with how they rolled up. Will definitely try again - Thanks Isi. If I left them at high heat any longer the underneath of them would have burnt - I think maybe they were to thick - I didn't roll them thin enough.

cookie1 - I made this yesterday and put it in the fridge over night. It was really firm to roll out today.I rolled it between two pieces of baking paper. I used hazelnuts ground up fairly fine and raw sugar on mine. They are very moorish, one is definitely not enough. I actually rolled them in the nut mix after I had rolled them into the croissant shape as well as having it under the dough being rolled out.

rainbow - Thank you Isi, these are beautiful.  I prepared the dough last night and made them this morning for our Sunday morning coffee/hot chocolate and they are the best.

KL in the mix - my dough was very firm straight out of the fridge too. Rolled it between baking paper which I must say, is a brilliant idea!!! Was a bit of a workout though... I think I even raised a sweat!!! Sprinkled the sugar/nut dust on both sides prior to rolling. Goodness they were yummy!!! Still have half the dough left in the fridge which I froze for next time.  Made a second batch with the frozen dough but put some grated dark chocolate sprinkled over too. Yum. Just as good as the first batch... maybe even a little tastier.

versaceyoyo - I must admit it was hard work rolling the dough as it was very firm, however, I got there and I am so pleased with how they turned out - another wonderful 'Isipe' (short for Isi-recipe!). They really are good - I have shared them with a few people now and they are a universal hit! 

ILB - Isi, I made these for our cooking class recently and they were a huge hit!! Thank you.

rubyslippers - I love these.  Very tasty.  Thank you isi!

CP -  delicious! (and now I know what she means by mini mini mini - they are just a mouthful). Will definitely make these again.

cookie - We love them. They freeze well too.

DJ - Very delicious, had too many for breakfast.... Oops.   

Hello

Last Friday I made this lasagna for our dinner!
It is in our basic TMX books and as it is different from the recipe that I found here - I will share it with you.
It is really very tasty and was appreciated by all!

VEGETARIAN LASAGEN (other recipe)




Fresh Lasagna Sheets
3 Courgettes (500 grams)
2 carrots (150 grams)
1 Leek
300 Grams of Fresh Mushrooms
150 Grams Onion
2 cloves of garlic
100 grams of tomatoes into chunks
50 Grams of Oil
1 Vegetable cube
50 Grams White Wine
Salt
Basil or Oregano
1 Tin  Sweet Corn
Mozzarella cheese (Chop in Thermomix!)

For the Bechamel:
. ... Milk
70 grams Flour
40 Grams Butter
Salt, Pepper, Nutmeg

Preparation:

Cut the courgettes, carrots, Champignon and Leek into thin slices.
Book
Put in TMX the Onion and Garlic - Level 5 -  5 seconds.
Add the olive oil and the tomatoes and mash. 10 Seconds - Level 7
Program 7 Minutes - Temperature 100 º - Level 2
Add the carrots, courgettes, Leek and Champignon.
Add the cube, salt, wine and basil.
Program - 15 min - Temperature Varoma - Speed Reverse Spoon
At the end of this time drain prepared with the help of a smuggle
Book the Filling and Reserve Cooking Sauce!!!


For the Bechamel:
Place the balance of Thermomix to 0 and place the resulting Cooking Sauce and add milk until  get 700 grams.
Add the remaining ingredients, and Schedule 8 minutes - 90º - Level 4  


Assemble the Lasagne

I did three layers:
First 1 / 3 of filling to which I added 1 / 3 Tin Sweet Corn -  Lasagne Sheets -  other 1 / 3 of filling with 1 / 3 Tin Corn -  Lasagna Sheets -  the rest of the filling with the rest of Tin Corn and finally  Lasagna Sheets.
Top with the bechamel and finally sprinkle with grated cheese.




Place in oven to bake at 180 º for about 20/25 minutes!



DELICIOUS

Members' comments
JulieO - Isi I made this today.  We really liked it especially the extra flavour and colour that came from using the drained juices of the veg in the bechamel sauce.  Will def be made again, very tasty.

Ceejay - One of my favourite dishes..... I really do have to make this again! As one of my boys has issues with egg in pasta, I often use Mountain bread instead.

happylittleday - Thanks Isi for this recipe, it's delicious!  I made it tonight with a few variations because I'm intolerant to gluten; and based on what veggies came in my co-op box this week. I used gluten free pasta spirals and did a pasta bake instead of a lasagne because I didn't have any lasagne sheets on hand. I pre cooked the pasta before stirring together in the lasagne dish with the strained veggies and the bechamel sauce. Then I sprinkled it with grated parmesan and tasty cheese before putting it in the oven to brown....perfect!!!

CC - The lasagne froze well uncooked. I defrosted it in the fridge overnight the day before it was needed. It cooked and tasted wonderful, thanks Isi.

Judy - I made this for the current forum challenge. 
I cut the zucchini, leek and large button mushrooms into 5cm slices and the carrots in 2.5cm slices.
I used confit of garlic and 2 tsp of the confit oil to saute the chopped onion, garlic and I added the tomato the leek at this stage too as I like my leeks cooked really well. Cooked for 10 mins/100o/reverse/speed 1 (I didn't do the step to mash the onion & tomato mixture).
I used 1 tsp VSC plus 1 umami cube (added with the wine) but I think I could have added 2 tsp VSC to add a little more salt into the dish.
I used a tiny bit of fresh oregano & basil from the garden but added 1/4 tsp of my homemade Italian spice mix as well.
I grated 55g tasty cheese & 30g parmesan 8 sec/speed 9 for the topping.
It made 2 lasagnes 1 x 22 cm square dish and 1 x 15 cm square dish and baked both for 20 minutes.

Thanks for the recipe isi, I enjoyed it for lunch and I had some with a pork chop for tea as well.
This recipe would serve 6 people so I have plenty of servings in the freezer.